This grilled cheese submission is based on the recipe from Indian-ish by Priya Krishna. The only difference is this recipe uses Roasted Garlic Infused Olive Oil and Prairie Fire Infused Olive Oil in place of plan extra virgin olive oil. This sandwich is really delicious! If you like Indian food, definitely check out the cookbook as well!

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Dahi Toast-Ish Grilled Cheese

Course

Main Dish, Sandwich

Cuisine

Indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

sandwiches

Ingredients

• 2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
• 3/4 tsp black mustard seeds
• 12 fresh curry leaves
• 1/4 medium red onion, finely chopped
• 1 small Indian green or serrano pepper, finely chopped
• 1/2 c plain, low-fat Greek yogurt
• 1/4 c cilantro, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2-3 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
• 4 large slices sourdough bread
• cilantro chutney

Course Main Dish, Sandwich Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Servings sandwiches Ingredients 2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil 3/4 tsp black mustard seeds 12 fresh curry leaves 1/4 medium red onion, finely chopped 1 small Indian green or serrano pepper, finely chopped 1/2 c plain, low-fat Greek yogurt 1/4 c cilantro, finely chopped 1/2 tsp salt 1/4 tsp black pepper 2-3 Tbsp Pickle Creek Prairie Fire Infused Olive Oil 4 large slices sourdough bread cilantro chutney

Instructions

1. Heat 2 Tbsp Roasted Garlic oil in a small saucepan over low heat until just warm. Add mustard seeds and let cook for about 10 sec, then remove pan from heat and stir in curry leaves. Set aside.
2. Mix together onion, hot pepper, yogurt, cilantro, salt, and black pepper and spread yogurt mixture onto 2 slices of bread; top with the other 2 slices of bread.
3. Heat a large skillet over medium heat. Add Prairie Fire Olive Oil to coat the bottom of the skillet. (If you’re not sure about using that much heat, use part Roasted Garlic and part Prairie Fire Olive Oil). Place the 2 sandwiches in the skillet and cook until bread is golden brown, 3-4 minutes. Flip and cook another 3-4 min, until the other side is also golden brown.
4. Plate the sandwiches. Drizzle with the curry leaf oil and serve with cilantro chutney. Enjoy!

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